The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1887-04-20
HOUSEHOLD HINTS.

For SpTains.-The white of an egg aud
salt mixed to a thick paste is one of the
best remedies for sprains, bruises or lame
ness for man or beast. Rub well the parts
affected.
To Relieve Asthma.-Wet blotting pa
per in strong solution of saltpeter; dry it
and burn q piece three inches SO uare on
plate in sleeping room, and il will afford
quick relief.
To Cure Chilplains.-Soak feet for fifteen
minutes in warm water; put on a pair OF
rubbers, without stockings, and go to bed.
Dolly Warden Cake-This requires three
eggs two cups of white sugar, three-quar-
tiers of cup of butter one cup sweet milk,
three cups of sifted -four, two teaspoonfuls
of baking powder; take half the mixture
and bake as two Jelly cakes. To the rest
add a tablespoonful of molasses one cup
of chopped raisius and currants mixed,
one teaspOonful of allspIce and cinnamon.
Pot the cake together when baked with
jelly, currant or lemon, and frost the top.
II one wish, one OF the white layers can be
colored pink with sugar ssnd or red Jelly
dissolved.
Sponge Cream.-One pint of fresh milk
three tablespOonfuls of good gelatine, three
tablespoonfuls of sugar, three eggs. Pat
geatine into cold milk, let il stand little
while; put on stove and bring milk to boil
ing point then add the sugar and yelks of
eggs which have been we'll beaten together.
Remove from the fire and stir in the
whites, which have also been beaten stiff.
Add q little salt and flavor to suit, aud
pour into molds; wet first so the cream
will turn out easily.
Canning Rhubarb.-Peel the stalks and
cut in small pieces and wash in cold water.
Place in a kettle with sufficient sugar and
only water enough to keep from burning.
Stew as for sauce and can same as fruit. In
| the winter 1t will taste as fresh as If Just
cooked, and is nice for either sauce or pies.
Snow Pudding.-One pint of milk, two
| taDlespooDfuls of corn starch, whites of
three eggs; dissolve the corn starch in a
| little of the milk, stir in small half-cup-
| full of sugar in remainder of the milk,
which place on the fire; when it begins to
| boil stir in corn starch stir constantly till
it becomes smooth paste; now stir in the
] whites of the eggs beaten to a stiff troth,
! stir over the fire long enough to cook the
eggs, flavor and mold. Serve cold with a
custard made of the yolks of the eggs, a
pint of milk, and sugar and havoring to
taste. When beating the whites of the
eggs pinch OF salt hastens the stiffening.
Banana Charlotte.-Tae sides OF quart
mold are to be lined with sponge cake and
the bottom of the mold with thin slices of
bananas. Fill the mold with stiff whipped
cream. Set it aside in an ice-box till
wanted. Remove carefully from the mold
and serve.
Frosted Rice.-Boil one cup of rice lin
| milk till very tender, salt or season it.
Beat yOlks of eggs with the rice in deep
dish. Beat three whites to stiff froth,
with q little sugar and lemon; spread over
the rice and brown in the oven. Put on
ice and serve cold.
/ n
fuls sugar, one cup cream; beat the mix
ture thoroughly and flavor with lemon,
unless some other havoring is preferred
Then take a teacupful of stewed apples
mash them and add them to the other in
gradients. Make crust and bake same as
egg custards.
Ornamental Frosting.-For this purpose
use small syringe, draw it full OF the
icing and work in any design you may
fancy. Wheels, GreciaR border, flowers
or borders of beading look well. In the
absence of a syringe, the icing may be ap
piled through sheet OF stiff writing pa
per rolled or folded into the form of fun
mel.
Custard Eges.-Put the washed eggs in
sauce pan Of cold water and let them JUS
come to boil; then take them up. Or Lay
in hot tin pail; cover them with boiling
water, put the top on the pail and leave
them on the kitchen table for five minutes
Drain of the water, pour on more boilins
water and replace the top. Wrap BIO
towel about the pail, and leave it fou
minutes before dishing the eggs. The
will be like q soft custsrd throug hout am
more digestible than if cooked in any othe
way.
Potato Salad.-Sice thinly eight or ter
good-sized Irish potatoes boiled and cold
chop finely one good-sized apple, one and
half small onions, rinse and chop tn
leaves of large handful of green parsley
Spread layer of the potato in choppiny
tray, sprinkle literally with salt, then nal
the parsley, apple and onions, then tn,
rest of the potato, then more salt and thu
other half of the parsley, apple aud onion
pour half teacup of sweet oil or melted
butter over the whole, with a small cup O.
vinegar. Mix the whole carefully so a
not to break the potatoes.